Portobello Fajitas

Author: Paul Turcotte
125kcal
This Portobello Mushroom Fajitas recipe is easy, satisfying, and full of flavor, and only takes 30 minutes. It’s fun, and each tortilla can be personalized with different toppings.
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Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Servings 6 servings
Course Lunch, Main Courses
Cuisine Mexican
Keyword Fajitas, gluten free, oil-free, quick

Ingredients

  • 2 portobello mushroom cut into 1/2-inch strips
  • 1 medium onion cut into thin strips
  • 2 bell pepper cut into thin strips
  • 1/2 small zuchini Cut into thin strips
  • ¼ cup frozen corn
  • 1 Tbsp Fajita seasoning mix See notes for recipe
  • 6 tortilla See notes for options
Topping Options
  • guacamole
  • lettuce chopped
  • Red onion chopped
  • plant-based cheese
  • sour cream
  • black beans
  • hot sauce

Instructions

  1. Heat a large skillet on medium-high heat and add mushrooms, cook and stir occasionally for 3 to 4 minutes. Remove mushrooms from the skillet and set aside. In the same skillet, add onions and saute with water as needed for 3 minutes, then add bell pepper and zucchini slices, cook and stir for 3 to 5 minutes.
  2. Return the mushrooms to the skillet and stir in the seasoning mix and remaining water, add more if needed, but remember you don’t want the vegetables to be too wet. Cook and stir 3 minutes or until slightly thickened.
  3. Spoon into tortillas.

Notes

Vegan, gluten-free, oil-free, or optional.